Food from Sri Lanka, located at the southern tip of India, has flavor combinations not found in other cuisines due to its location at the crossroads of trade routes and cultures, says Kentucky chef Samantha Fore, whose family hails from the country. This soup exemplifies the essential, mouth-watering combination of sweet, sour and spicy; bright acidity of fresh lime juice is offset by coconut milk, which adds richness without being heavy. Spices grown on the island, such as cinnamon, cardamom, coriander and cumin, lend roasted notes to the broth and add a layer of gentle heat behind the fiery dried chilli. The Tuk spice mix is one created by Fore (named after its pop-up restaurant, Tuk Sri Lankan Bites) and is available online at spicewallabrand.com. “It’s basically everything I’d put in a chicken curry,” she says, including ginger, lemongrass, and turmeric.
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